Ingredients

The following ingredients have 6 Servings
  • 1 Recipe Skillet Chicken Fajitas ((use 1/2 recipe))
  • 1 Recipe Slow Cooker Chicken Fajitas ((use 1/2 recipe))
  • 1 tablespoon olive oil
  • 1 package Flatout Flatbread ((I use Multi-grain with Flax))
  • 1 1/2 cups cooked rice
  • 1 15 oz. can black beans, rinsed and drained
  • 1 1/2 cups sharp cheddar cheese
  • sour cream
  • 1 medium avocado
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 3 tablespoons milk
  • 1-2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder

Instruction

  • Fajita Chicken and Vegetables: Cook Chicken, onion and bell peppers according to Recipe Directions.
  • While chicken is marinating or slow cooking, make the Avocado Crema. Add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container.
  • For each of the wraps, layer approximate 1/4 cup rice, 3 tablespoons black beans, 1/3 cup Fajita Chicken and Vegetables, thin layer of sour cream (or dollops are easier), and 3 tablespoons cheese. Feel free to play with the ratios per personal preference. Tightly roll up Chicken Fajita Wraps.
  • Heat 1 tablespoon olive oil over medium high heat in a large nonstick skillet. Add 3 wraps, seam side down and sear on all sides and cook until golden, rotating as the sides brown. Repeat with remaining wraps. Serve with Avocado Crema.